Cake "Head of Cheese"

Votes: 1

Time: 1 hour 50 min.
Complexity: easily
Servings: 12

Nutritional value per serving:

Calories 699, total fat 15 G., saturated fats 3 G., proteins 2 G., carbohydrates 141 G., fiber 0 G., cholesterol 0 mg, sodium 406 mg, sugar 120 G.

Your guests will be amazed when, at the end of the festive dinner, you serve this cheese platter instead of cake. This cheesecake on a board with crackers and grapes looks incredibly realistic, and your prank is sure to be a hit! Beneath the red film of cheese, which is actually fondant, a fluffy cake with a layer of icing awaits everyone. This recipe calls for a store-bought cake mix, but you can also use your favorite recipe and make your own icing.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Butter cookies, for serving
1 package (450 g) of dry mix for yellow biscuit (+ necessary additional ingredients)
1 package (450 g) + 1 cup vanilla glaze
A handful of grapes, divided into small handfuls
1 large pasteurized egg white, lightly beaten
3/4 cup granulated sugar
Powdered sugar, for dusting
1 package (700 g) of rolled red mastic
Yellow food coloring
1-2 tablespoons of vegetable oil

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: cake mix, cream

Cooking the dish according to the recipe:

Preheat oven to 350°F (175°C). Line two 9-inch round cake pans with waxed paper or parchment and spray with cooking spray. Mix the cake batter according to package directions; divide the batter evenly between the pans. Bake the cakes according to package directions.

Let the cakes cool in the pans for about 15 minutes, then transfer them to a wire rack and let cool completely. Using a small serrated knife, trim the top edge of each cake at an angle to create a rounded shape.

Place one cake layer cut-side down on waxed paper or parchment. Spread frosting on one layer, then place the other cake layer cut-side up on top. Cover the entire cake with frosting, reserving 1 cup of frosting. Freeze the cake for at least 30 minutes.

Meanwhile, prepare the candied grapes.:

Brush the grapes with beaten egg white and sprinkle with powdered sugar. Let dry for at least 1 hour at room temperature.

Dust a work surface with powdered sugar. Roll out a quarter of the fondant to a thickness of about 0.3 cm, dusting with powdered sugar as needed.

Cut a 20 cm circle out of fondant and place it on a sheet of waxed paper or parchment. Place the cake in the center on top.

Add the scraps to the remaining fondant and roll out into a circle with a diameter of 32 cm and a thickness of 0.3 cm. Cover the cake with fondant.

Smooth the fondant with your hands and tuck it under the base of the cake; trim off any excess with a knife.

Cut a slice from the cake. Tint the reserved 1 cup of frosting pale yellow and apply to the cake cut edges. Brush the entire fondant with vegetable oil for a glossy finish. Transfer the Gouda to a board along with the cookies and grapes.